| Receive a new family recipe each week FREE. |
 |
|
|
|
 |
"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)
"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla
"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene
Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!
Danny Jensen at Take Part loves Cookus Interruptus. Read about it!
Cookus Interruptus videos are now regularly featured in Mothering Magazine's "Peggy's Kitchen e-newsletter".
"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl
"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel
New May 09 online interview of Cynthia on Exhale.
Behind the scenes of Cookus Interruptus produced by The Art Zone with Nancy Guppy
"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe
"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie
"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee
"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine
"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly
"This is exactly what I need! The short instructional videos are fun (and funny!) and the food quickly comes together while life happens..I know from her cookbook that (the food) will be healthy AND full of flavor."
sustainabletable.org/blog
"Your steel cut oats recipe did change my life!"
Julie
|
 |
|
|
|
|
|
 Send video  Embed video  Subscribe to RSS  Twitter  Facebook |
 |
Maple Butter Nut GranolaReprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008)
Use granola as a topping on hot cereal, fresh fruit, or yogurt. Homemade granola makes a quick snack for children on the move.
3 ½ cups rolled oats
½ cup sesame seeds
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup almonds, chopped
½ teaspoon cinnamon
½ teaspoon sea salt
½ cup melted butter
½ cup maple syrup
1 tablespoon nut butter
1 teaspoon vanilla
¼ teaspoon almond extract
Preheat oven to 325 degrees F. In a large mixing bowl, combine oats, seeds, almonds, cinnamon and salt; mix well. In small pan melt butter, add syrup and nut butter and stir to blend. Remove from heat and add extracts. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet. Spread on cookie sheet or in a shallow pan and bake. Turn granola every 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45 - 60 minutes). Store in an airtight jar.
Preparation time: 70 minutes
Makes 8 cups |
 |
30 Comments: |
|
Wendy Wallace
This looks so good. I wondered how long it lasts in an airtight jar? Does it need refrigerating?
January 1, 2009, 9:35 am
|
|
Cynthia Lair
Hi Wendy,
This does not need to be refrigerated, just kept in a sealed jar. It can last for a month or more but will begin to lose a little flavor after two weeks.
Happy hippie food!
January 1, 2009, 10:30 am
|
|
Kate Snodgrass
Okay, I'm hooked. You guys are HILARIOUS. I'm going to Amazon immediately, too. I have to find out. xxx Kate
January 2, 2009, 7:20 am
|
|
Sue Petersen
Hi Cynthia! Love your whole food cooking. Can you tell me...What was that extra ingredient you added ? Sue
January 6, 2009, 9:35 am
|
|
Susan MacPherson
I have made this recipe 5 times now and it disappears so fast. It is a great blend of flavors and so easy. You won't go back to stale, storebought granola after eating this!
January 10, 2009, 12:03 am
|
|
Kay Stacer
Hi Cynthia! I was wondering if you had a recipe for granola Bars you could share. We love the granola, but would like it for snacks in a bar form.
Thanks!
March 10, 2009, 12:47 pm
|
|
Cynthia Lair
Sue - the extra ingredient was cardamom.
Kay - I have a bar recipe in my book Feeding the Young Athlete.
If you take the granola recipe above, divide it in half, add 1/4- 1/3 cup flour to the dry mixture - you can press (press hard to really make it compact)it into a pan and bake it to make a crust or a bar. The flour makes it stick together.
March 10, 2009, 2:35 pm
|
|
Tami Kays
I agree with everyone--this is so incredibly good. I just wanted to post another comment so that everyone consider giving it a try and to reiterate just how good it is! I hope there is no problem with eating too much of it? It is so good on yogurt and as a cereal. I am excited to make it as a bar...
April 15, 2009, 6:10 pm
|
|
Tessa Francis
Hi Cynthia - I am about to make my first foray into this world of hippie food (next stop: sun tea...) and am wondering at what stage I should add dried fruit (e.g. raisins, cranberries, etc.) to this granola. Before or after baking? Thanks!
June 15, 2009, 9:02 am
|
|
Cynthia Lair
Go Tessa! Next sauerkraut (yes). Add dried fruit AFTER baking. Let me know how it turns out. I'm addicted. Get nervous when the jar's low. Gotta have it...
June 15, 2009, 10:41 pm
|
|
Tessa Francis
Wow, Cynthia, you didn't warn me that my house would smell this good! That butter-syrup-nutbutter-extract likker barely made it onto the oats instead of directly into my mouth. YUM!
June 17, 2009, 10:35 pm
|
|
Valerie Loucks
I just made homemade granola yesterday...we couldn't stop just eating it right out of the pan! AND the house smelled fabulous! I can't wait to have some for breakfast today. Thanks!!
June 19, 2009, 4:55 am
|
|
Tammy Gifford
Would this work with a sugar free syrup? My husband is a diabetic.
Thanks
September 5, 2009, 4:32 pm
|
|
Cynthia Lair
Tammy,
I have never used sugar-free syrup in this recipe so I can't suggest the substitution confidently. What's is the syrup made out of?
September 6, 2009, 9:32 am
|
|
Helen
One son loves it and we both eat it plain or with non-fat plain yogurt. Had a picky eater visiting today, he ate it for snack and he asked for some to take home. Yes! My other son thinks it needs to be in clusters. Would adding the flour make it clustery? Assume I can use any type of flour? Thanks!
September 17, 2009, 8:03 pm
|
|
Cynthia Lair
Hi Helen,
Adding ¼-1/3 cup flour would make the granola cluster.
September 18, 2009, 8:46 am
|
|
Rebekah Kelly
Sitting at the computer enjoying a bowl of cereal. Maple Butter Nut Granola! YUM! I had no idea that the consistency and flavor would be so, well so addictive! YUM! YUM! YUM! Kids love it. Husband loves it. GREAT HIT! We love you Cynthia - for making our kitchen a happy place!
November 24, 2009, 3:13 am
|
|
Meg
Do you have any suggestions for other seeds or nuts to add? I am allergic to everything Pumpkin. Thank you!
February 5, 2010, 11:11 am
|
|
Cynthia Lair
Meg, Try more of the other nuts or substitute cashews, sesame seeds, walnuts or pecans for the pumpkin seeds. Whatever you like that you can tolerate will work.
February 5, 2010, 1:25 pm
|
|
Bonnie Thompson
What is a serving size and what is the Carb count? From the ingredients listed it looks like it is not diabetic friendly. Let me know.
February 19, 2010, 8:56 am
|
|
C.A.
Hi Cynthia! I love raisins and other dried fruit in my granola. If you would recommend adding some, how much would you add? Thanks for the healthy, delicious recipes!!!
February 24, 2010, 11:51 am
|
|
Cynthia Lair
C.A.
I think 1 cup of dried fruit would work fine!
February 24, 2010, 2:51 pm
|
|
Sara Tomko
The first time I tried this, we loved the flavor, but were disappointed that there was absolutely no clumping action whatsoever. I've just made a second batch, and added a half-cup of dry milk, and used half butter and half oil. Success! Decent clumping this time. Thanks for the nice combo of ingredients! I think the special things in this recipe are the sesame seeds, the nut butter (we used peanut), and the almond extract. The combination of these ingredients give this a really unique flavor!
February 26, 2010, 12:53 pm
|
|
Lisa Michaud
Are there suitable substitutes for the butter (we're dairy-free) and maple syrup (we live on an island where real maple syrup is insanely expensive). What came to my mind was to use coconut oil and brown rice syrup - what do you think? Thanks! (I'm a Seattle native living in the Caribbean, and still loving using your wonderful recipies)
March 23, 2010, 11:32 am
|
|
Kim Eggerton
My daughter is allergic to dairy, so I made this last night using organic palm oil (Spectrum Shortening) instead of butter. It worked well. I'd like to try it using coconut oil, but I didn't have any on hand.
April 6, 2010, 8:46 am
|
|
Catherine Kleijn
I have never thought that making granola was so easy, we are so addicted, cant get enough of it.
June 2, 2010, 9:10 pm
|
|
Angel Funk
It is awesome made with coconut oil! I can't have dairy and have found that most of Cynthia's recipes that call for butter can easily be tweaked to make them dairy free. The oatmeal walnut chocolate chip cookies are great with coconut oil too!
June 22, 2010, 7:15 pm
|
|
Leanne Pritchard
Hi Cynthia! I've just found this website and am thrilled - can't wait to try all these wonderful, healthy recipes! I have Celiac Disease, and unfortunately we cannot get gluten-free oats in Australia; they're all contaminated. Is there any other gluten-free grain I could substitute in this recipe? Thanks! xx
July 16, 2010, 9:44 am
|
|
Leanne Pritchard
Hi Cynthia! I've just found this website and am thrilled - can't wait to try all these wonderful, healthy recipes! I have Celiac Disease, and unfortunately we cannot get gluten-free oats in Australia; they're all contaminated. Is there any other gluten-free grain I could substitute in this recipe? Thanks! xx
July 16, 2010, 10:30 am
|
|
Cynthia Lair
Oats are the basis of the recipe. Substituting them for another rolled grain (barley) would be okay but difficult to find gluten-free. Amazon offers several gluten-free rolled oats sources.Look here: http://www.amazon.com/Bobs-Red-Mill-Gluten-Rolled/dp/B002O47ZZI
July 16, 2010, 12:45 pm
|
Post a comment
|
online cooking show, web cooking show, affordable healthy meals, how to cook videos, plant-based diet, plant based diet, whole foods diet, whole food diet, how to cook, how to cook whole foods, how to cook gluten-free, how to cook organic, how to make granola, how to cook granola, condiments, breakfast, lunch box, whole grains, nuts, vegetarian, sweets, breakfasts, oats, oatmeal, almonds, sunflower seeds, maple syrup, butter, pumpkin seeds, spices, cinnamon, Maple Butter Nut Granola, granola, nut granola, Cynthia Lair, sweetener, snacks, |
|
|
|
